Thermal Shock is an experimental anaerobic fermentation process that includes the following steps:
1. Collection of 95% ripe cherries, 5% pintonas cherries (semi-ripe).
2. Washing the cherry with ozonated water to reduce the microbial load.
3. First phase of fermentation in anaerobic cherry for 48 hours in tanks with a pressure relief valve at a temperature of 18 degrees centigrade.
5. Second phase of fermentation in anaerobic mucilage for 48 hours at 21 degrees centigrade.
6. Washing with thermal shock, in order to transfer and fix the secondary aromas developed in the different fermentation phases of the specific microorganisms culture medium previously applied.
7. First: Water at 40 degrees centigrade.
8. Second: Water at 12 degrees centigrade.
9. Controlled drying for 34 hours, with recirculation of air at 35 degrees centigrade and a relative humidity of 25%, until reaching a moisture content of 10% or 11%.
10. Packed in GrainPro and stabilized for 15 days.